Wednesday, November 27, 2013

Pumpkin cheesecake

I cant imagine Thanksgiving  without two things. Turkey and pumpkin cheesecake. Every other food can be replaced, and I like to change side dishes from time to time, but this one is my favorite. Its made with cream cheese, and condensed milk, which makes it extra rich and creamy. It's has caramel on the top, and a dollop of whipped cream, and all that makes it really luscious. With the flavor of holiday spices, it will make your home smell wonderful while its baking. Before you start, please make sure all your ingredients are at room temperature, so they blend together nicely, and make nice, smooth texture without lumps.
Preheat your oven to 350F/180C.

2 cups graham cracker
2 tablespoons brown sugar
6-7 tablespoons melted butter
1/2 teaspoon ginger powder
Combine graham cracker crumbs with sugar, ginger, and melted butter. Press the mixture evenly onto the bottom of the prepared 10" spring form pan. Bake 8-10 minutes. Cool.

For the cheesecake:
3 (226 gr each)  packages full fat Philadelphia cream cheese
1 can (425gr) pumpkin puree
1 can (397 gr) condensed milk
4 eggs
1 teaspoon corn starch
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 ground nutmeg

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating them well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add pumpkin puree, condensed milk, vanilla, and spices mixed with corn starch. Mix until everything is combined, but try not to incorporate to many bubbles. 
Pour the filling over the crust and place the spring form pan on a baking sheet and bake in a 325F oven for 50 min. The edges of the cheesecake should be puffed but the center still a little wet and jiggles when you gently shake the pan. Do not over bake it, it will crack. 
Let it cool, and spread 1/2 can dulce de leche on top, or use caramel of your choice.
Decorate it with whipped cream, and chill it nicely before you serve it.

Happy Thanksgiving everyone  :)


  1. Uuu, ovo je nešto prelepo:) Nisam ljubitelj cheesecake-a ali ovo sigurno ne bih odbila da probam. Mnogo mi se dopada.

    1. Hvala Nale. I ja sam prvi put bila malo sumnjicava, mislila sam da ce biti previse sirasto, ali, bila sam odusevljena. Sad ga jako volimo, u svim varijantama :)

  2. Hi from Spain!! I want to bake this delicious cheesecake. But I want to know the weight of the condense milk. Thanks!! Maybe you can visit my blog:

    1. Hello Elena :)
      Can of condensed milk is 397 gr. I've just updated the recipe, so it should be there now. Thanks for stopping by :)
      Enjoy the cheesecake if you make it.

  3. Divota, izgleda tako prefinjeno i elegantno.:)))

    1. Hvala Lana, bilo bi lepo da moze ova snitica do tebe :)